Roasted Vegetable Enchilada Casserole
A simple one pan vegetarian enchilada bake with smoky, spicy Mexican flavors. This easy recipe packs in lots of veggies which are roasted first for maximum flavor. Use canned or homemade sauce, and whatever veggies you like best and have available!
Ingredients
- 1 large red bell pepper, diced
- 1 medium red onion, diced
- 1 small sweet potato, chopped into small cubes
- 8 oz (225 g) mushrooms, quartered
- 14 oz can of black beans, drained
- 2 cups (50 g) kale, chopped
- 2 tsp dried cumin
- 1 tsp smoked paprika
- 5 oz (140 g) tortilla chips or fresh corn tortillas, if using fresh, chop or tear them into smaller pieces
- 2 cups (480 ml) enchilada sauce, and/or El Pato sauce
- 2 cups (225 g) shredded cheese, mozzarella, cheddar or a Mexican blend
Instructions
- Preheat the oven to 200C / 390F.
- Add all of the roasting veggies (onions, peppers, sweet potatoes, mushrooms) into a large casserole dish. Feel free to squeeze in as much as you can while keeping it at a single layer. Drizzle with olive oil, sprinkle with cumin and smoked paprika and salt and pepper to taste. Mix to ensure all of the veggies are coated with oil and seasoning.
- Place in the oven for 25 minutes, on a high shelf. Stir once at the halfway point. The veggies are ready once they are reduced and browning, and any sweet potato or squash you've included is cooked through. Cook times may vary depending on the size, quantity and type of veggies you include, the type of pan you use, etc, so just keep checking in and don't be surprised if they're done a little earlier or take a little longer.
- Remove the pan from the oven and add the black beans, kale (and any other veggies that didn't need to be roasted), tortillas and enchilada sauce. Mix through to get everything evenly distributed in the dish.
- Cover with shredded cheese and bake for another 20 minutes, on a lower oven shelf, until bubbling.
- Allow it to rest for 5 minutes and then serve.
Notes
Please treat all measurements as approximate here. The size of your veggies, the size of your pan, the thickness of your tortillas, will all make this recipe slightly different every time you make it so when in doubt, rely on the descriptions and in-process images more than the ingredient measurements.
Calories: 303kcal, Carbohydrates: 39g, Protein: 17g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 29mg, Sodium: 1213mg, Potassium: 598mg, Fiber: 10g, Sugar: 10g, Vitamin A: 5591IU, Vitamin C: 48mg, Calcium: 269mg, Iron: 3mg